Vegalicious Quiche with a Millet Crust + UnDiet Cookbook GIVEAWAY

While I have shared afewrecipeswith it, I loved it most of all popped and found in granola. This time, I was intrigued by Meghan Telpner’smillet crust. Soak and cook millet, then press it into a pie plate. And voila, instant gluten-free, whole food, texture-a-plenty pie crust.

I was almost tempted to break out the pressure cooker since I had not soaked my miller. However, I know the water ratio is important for millet (more water means it will be more sticky) and since this was a super simple ingredient crust, I followed the recipe exactly. And it worked!! Beautifully!

This millet crust is topped with a vegan quiche overflowing with vegetables – spinach, red peppers, mushrooms, tomato and onion – and then bound by tofu. I added a bit of nutritional yeast for a more cheesy-quality but I imagine the revolutionary savoury egg mix might be used well here, too!

I am super excited to tell you about Meghan’s new cookbook. First of all, it is stunning. Drop-dead gorgeous. Among one of the prettiest (almost) vegan cookbooks to have come out this year, I swear.

(Of note, I like how my version actually looks like the one in the cookbook photo (seen here). My greens got a bit darker after the final broil, but it was definitely worth it for the crispier millet crust.

Meghan thinks labels are for tin cans, but all her recipes are gluten-free. There is a bit of eggs and honey (and a tad of cheese as you can see in this recipe), but over 90% of the recipes are vegan or very vegan-friendly.

Her recipe are fun yet approachable. Kombucha margarita for me or a healthified UnShepherd’s Pie for something more traditional. She even healthified her Umma’s honey cake which can team up well with a simple yet flavourful Quinoa Power Bowl with cranberries, cabbage and almonds. Recipes for kitchen staples are included such as a sweet and spicy BBQ sauce and an unFish sauce with cinnamon as the special ingredient.

I also thought it was neat that there are beauty care recipes (toothpaste, deodorant, and even a ginger-infused body scrub — totally want to try that one!) along with tips/menus for entertaining, travel and life (how to tackle sleep hygiene, since being healthy goes beyond food).

The publisher allowed me to giveaway the cookbook to THREE readers living in Canada or the US. To be entered in the random draw for the book, please leave a comment below telling me whether you put a label on your diet (or are labels meant for tin cans?). The winners will be selected at random on November 15, 2015. Good luck!

Author’s note: By official definition, a quiche is an oven-baked dish made with eggs and milk or cream in a pastry crust. Other ingredients such as chopped meat, vegetables, or cheese are often added to the egg mixture before the quiche is baked. Well, here we go breaking some rules! You can do this with eggs or with tofu, depending on how you roll. Cream is not invited to this quiche party, but lots of vegetables are.

1. If using eggs, beat them together in a bowl and set aside. If using tofu, rinse and wrap it in a clean towel and place on a plate. Lay some heavy books on top to press out the excess water for about 30 minutes. Cut it into quarters and run it through your food processor until it gets creamy. You may need to add a little water if it’s too dry.

2. In a pot, cook the soaked millet in the 2 cups of water for 15 to 20 minutes, until the grain is soft and the water has been absorbed. (While the millet is cooking, prepare the filling.) Once it’s ready, allow it to sit for 5 minutes, uncovered, then fluff with a fork.

3. Preheat the oven to 350°F. Grease a 9-inch round pie plate with the 1 Tbsp oil and place the millet on top, pressing it down to about a 1/4-inch thickness and pushing up the edges about ¾ inch.

4. Heat the remaining 2 Tbsp of oil in a skillet and add the onion. Cook until translucent, about 5 minutes.

5. Add the bell pepper, tomato, spinach, and mushrooms. Cook for 5 to 8 minutes, or until fork-tender.

6. If using tofu, add it to the pan and cook for 5 minutes. If using eggs, transfer the veggies to a bowl with the beaten eggs and mix together. Stir in the cheese if you’re using it, along with hot sauce and sea salt.

7. Pour the veggie + egg/tofu mix into the millet shell and bake at 350°F for 20 minutes, until firm in the middle. Broil for 2 minutes to crisp the top slightly.

8. Allow to cool and then cut into perfect little slices of breakfast (or lunch or dinner) deliciousness.

Prep 25 minutes activeCook 40 minutesServes 6

*Make It Soy-Free, Grain-Free, and Protein-Powered! Choose the egg option and omit the crust all together. Sure, it becomes more like a tortilla or frittata, but labels are for tin cans. (And I know, millet isn’t really a grain but it functions like one. See the sidebar for more on that dilly of a pickle).

Whole foods, a mix of raw and cooked veggies mostly, good fats, grass-fed meats, wild fish. Eliminated foods as per IgG test, aka food sensitivity test. So no, no label, just common sense. Thank you to all the bloggers who educate us about food choices.

I don’t label how I eat in any specific way. I eat healthy food, love being creative with food and am vegetarian and gluten-free. I don’t eat dairy. I cook from scratch and the only canned foods in my pantry are organic tomatoes and coconut milk. And most importantly of all, I feel terrific. The better I eat, the better I feel. This cookbook looks amazing.

I eat anti-inflammatory foods to keep my body healthy and happy. Considering the huge turnaround in my health since I changed my definition of ‘food’, I don’t care what label somebody wants to bestow on me…if they can keep up with me long enough to give me a label.

I am a little millet shy because I know how sticky it can get – so am interested to hear you talking about ratios being important (I have followed recipes). Will have to give it a go again – perhaps with this recipe – looks like a beautiful quiche

That quiche looks fantastic and I love that there is a vegan option. I think it will be on the menu for lunch one day this week! I would love to check out some of her other recipes.
I do label myself ‘vegan’ because my food choices are for ethical reasons as well as health reasons but I do find you get stereotyped as the skinny, malnourished, hippy! lol

Always vegan, occasionally gluten free. I like labels when self-applied as I find it can clarify interactions and allow you to find your “tribe” easier. Obviously though, I don’t support labeling others without their consent.

I do not like to “label” my “diet” – I just try to eat in a healthy, well balanced way, incorporating lots of fresh vegetables, whole grains, fruit, and the occasional piece of fish or chicken. If someone asks me, I will say, “prefer vegetarian,” but that is more to help them understand my preferences rather than because I define myself that way.

I dislike the word “diet” it implies a negative feeling in most cases, and our relationship with food should be anything but negative. I may be vegan 70% of the time, 30% vegetarian but it doesn’t imply a “diet” to me, it’s how I choose to nourish myself 🙂

I do put a label on my diet, specifically that I’m vegan. I like the label and it works for me and my lifestyle, but I certainly don’t force anyone else to label themselves if they don’t feel so inclined.

[…] exceedingly gorgeous vegan cookbooks that have come out lately (The UnDiet Cookbook -read my review here– and Crossroads also come to mind) and this definitely gets top marks for pretty. (Sadly, […]